I am constantly amazed at the variety of cheeses available everywhere in the Algarve. So many flavours, so many textures. Cheese from cow’s milk, sheep’s milk, goat’s milk. Small ones, mid-sized ones, large wheels. Fresh cheese, aged cheese . . .stay tuned to this page. As I learn more about the characteristics, history, and food pairings I’ll be posting it here.
April 12th, 2011 can’t come fast enough. That is when I head back to the Algarve for another couple of weeks of culinary exploration as well as working with clients on their spiritual growth and development.
Food and spirit are so intimately linked, don’t you think?